Korean Short Ribs
By Saskia Poulos, Chef and Organic Farm Assistant at the Oak Spring Garden Foundation
(Serves 2)
These ribs hit all the right notes—rich, sticky and almost spicy. The flavor profile is inspired by the thin-cut Korean Short Rib dish called Galbi. Those delicious flavors have been applied to these slow cooked bone-in short ribs. The ingredients in this recipe are readily found in Asian markets, and you’ll find that they are worth adding to your pantry if you do not already have them! Serve these ribs with rice and simple greens.
Ingredients:
1.5# Chapel Hill Beef Short Ribs, cut into single riblets (about 6 individual ribs)
2 tablespoons soy sauce
1/3 cup brown sugar, packed
1 inch ginger, minced
3 cloves garlic, thinly sliced
2/3 cup apple cider/ juice
1/3 cup mirin
2 tablespoons rice vinegar
1-2 tablespoons gochugaru*
1 teaspoon sesame oil
½ teaspoon cornstarch mixed with ½ teaspoon water
Salt and pepper
Neutral Oil (like canola or grapeseed)
Thinly sliced scallions and toasted sesame seeds for garnish
*Gochujaru is a Korean pepper powder. There are varying degrees of heat that are sold, choose one that appeals to you. If you cannot find gochugaru, substitute one small red chili. If spice is not your thing, remove the ribs before slicing the chili, or simply leave it out altogether.
Preparation
Preheat the oven to 325 F. Season ribs generously with salt and pepper.
On medium to medium-high heat, sear the short rib pieces in a Dutch oven, or some sort of heavy lidded pot/ pan. Do this in two rounds if it seems like the pan will be too crowded, if they are too crowded the ribs will just steam, and won’t brown. There is a top and a bottom to the ribs, start with the fat side down, bone side up. Sear until deeply golden on all sides. Remove the short ribs and set aside.
In the same pan over medium heat, saute the garlic until softened, about two minutes. Then add the ginger and gochugaru, and saute one minute. Add the brown sugar, then all the liquids to the pan. Do not add the soy first as it tends to burn!
Nestle the short ribs fat side down into the liquid. Add enough water to bring the liquid level halfway up the ribs (about ½ - 1 cup). Bring to a simmer, lid, and transfer to the oven.
Cook short ribs for about 2 ½ hours, or until they are almost completely tender. Check the sauce around the ribs once or twice during the cooking process to make sure the sauce is not burning or sticking too much. If it starts reducing too much, just add some water to loosen up the sauce. Once they are almost tender, flip carefully and continue cooking until the short ribs are completely tender, approximately 30 minutes.
Remove the short ribs from the sauce carefully, setting them aside in a warm place. Return the pot to the stove and bring to a boil. The brown sugar and mirin in the base recipe will cause some trouble at this point if left to their own devices—stir frequently to make sure the sauce does not burn! Once the sauce has almost thickened to a glaze-like consistency, add your cornstarch slurry (the cornstarch/ water mix) and boil for 30 seconds to thicken and emulsify the sauce. Taste, and add a splash of rice vinegar if the sauce needs a little brightness.
Pour the glaze over the short ribs, and garnish with scallions and toasted sesame seeds. Serve with rice and a blanched or sauteed green vegetable like bok choy or brussels sprouts.